Curried Butternut Squash Soup

Egg-free
Nut-free
Wheat-Free / Gluten-Free
Heart-Healthy
High-Fiber
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Weight Management
Dish type
Dinner
Serves
8
Ready in
40 minutes

Ingredients

  • 1 tbsp. unsalted butter
  • 1 small onion, chopped
  • 4 cups butternut squash, peeled, cut into chunks
  • Small apple, peeled, cored and chopped
  • 1 quart low-sodium chicken broth
  • 1 1/2 tsp. curry powder
  • 1/4 tsp salt
  • 1/8 tsp. white pepper
  • 1/4 cup light cream
  • Toasted coconut (optional)

Directions

Prep Time
10 minutes
Cook Time
30 minutes
Ready in
40 minutes
  1. In a large stockpot heat butter over medium heat. Add onion; cook until soft, about 3 minutes. Stir in squash and apple. Add broth, curry powder, salt and pepper; bring to boiling.
  2. Reduce heat; cover and simmer 25 minutes or until squash is soft and tender, stirring occasionally. Remove from heat and let cool 5 minutes.
  3. Place cooled squash mixture in a blender (in batches, if needed); blend to a smooth purée.*
  4. Return puréed squash mixture to pot. Stir in cream; heat through. Sprinkle with toasted coconut, if desired, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 102, Calories Fat 28, Total Fat 3g, Saturated Fat 1g, Cholesterol 8mg, Sodium 391mg, Carbohydrate 18g, Protein 3g
Serving Size1
Calories102
Calories Fat28
Calories (fat) extra27
Total Fat3g
Total Fat (extra)5
Saturated Fat1g
Saturated Fat (extra)9
Cholesterol8mg
Cholesterol (extra)3
Sodium391mg
Sodium (extra)16
Carbohydrate18g
Carbohydrate (extra)6
Fiber4g
Fiber (extra)19
Sugars0g
Protein3g
Vitamin C26mg
Vitamin C (extra)44
Iron1mg
Iron (extra)6